For the tofu, drain and press the block until there’s no more liquid (overnight is preferable, but a few hours will work).

Cube and toss in oil, salt & pepper. Place on baking sheet sprayed with non-stick and bake at 350 degrees for 30-35 minutes.

Let cool then add to the romaine lettuce and pour lots and lots of dressing on top.

Sprinkle with nooch (or parmesan for the non-vegan folks like Kyle) and dig in.

I could literally chug this dressing straight from the bottle I love it so.

On the side, I made some garlic bread.

We got this gorgeous loaf of sourdough at the Santa Monica Farmer’s Market last weekend. It was my first time going to the one in Heritage Square on Main Street (I usually go to the one on the Promenade & Arizona). It’s on Sundays for anyone thinking of going, and in addition to the normal farm fresh fare, they have lots of eateries serving food. Kyle and I want to go back for brunch now because there were tons of veggie options that looked and smelled fantastic. And since it’s in Heritage Square, there’s lots of grass and benches for picnicking.

Comments (5)

love meals like this – so simple but they look so great! garlic bread…haven’t had it in forever. hope you guys are well!

TtrockwoodJanuary 31, 2013 at 8:06 pm

I actually prefer a semi soggy salad! I discovered that if i massage the lettuce and dressing together like kale salad you get instant soggyness. Since i live alone there is no one to redicule this um, “quirk”.
The cesear dressing is now on my grocery list

Hi! I’m Elise. Welcome to Hungry Hungry Hippie! This site has been many things in the past - but today it's a place for me to share allergy-friendly recipes, quick and easy family meals, and whatever else I happen to capture on film.